Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Hindawi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effects of powders obtained from substitute shalgam residues (bulgur flour and turnip) on tarhana quality and the conformations of some properties were evaluated for the first time by Fourier-transform infrared spectroscopy. Fermented turnip and bulgur flour were obtained by extracting the drinkable shalgam from traditional production. These were then dried in a freeze dryer at -100 degrees C at 0.01 mbar pressure to obtain fermented turnip powder and bulgur flour powder and used in the production of tarhana at different rates. The use of shalgam residual powders as a substitute for wheat flour caused a significant increase in the general composition and functional, physical, and sensory properties of tarhana. The amount and type of powder substitute caused a decrease in the viscosity index and flow behavior index, which are viscosity indicators for foods. According to the Fourier-transform infrared (FTIR) data, the strong band at which the maximum absorbance is obtained is 2924/cm, which is mainly due to the N-H stretching of amide. It was observed that the tarhanas were grouped according to the type and/or amount of powder and an important distinction. According to the sensory analysis, it has been determined that the most preferred sample in terms of color, taste, smell, and general impression is the A6 trial 850 g wheat flour +150 g fermented bulgur flour powder. Therefore, according to the data obtained, it can be said that >= 50 g shalgam residues can be used in the production of various foods with high added value, especially tarhana. Practical applications This is the first research on the use of shalgam residues (bulgur flour and turnip) in the formulation of tarhana or another food. As the use of shalgam residue powders instead of wheat flour, even in small amounts, provides a significant increase in dry matter, ash, total acidity level, total phenolic substance, anthocyanin, antioxidant activity, water holding capacity, and foam holding capacity in tarhana, the use of residues in different foods and beverages will help to increase the specified properties. These residual powders also can be used to change the flow properties of various foods as well as to improve the sensory (especially color) properties of various fermented foods by incorporating them into the formulation.
Açıklama
Anahtar Kelimeler
Functional-Properties, Quality
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
46
Sayı
12
